Is it possible to cold stabilize too long???
Like months

On Jul 18, 7:10 pm, AxisOfBeagles > wrote:
> Hmmm ... not sure of 'minimum' time - but I usally keep my white wines
> refrigerated at about 28 for 2 weeks. Seems to do the trick.
>
> In article . com>
>
>
>
> > wrote:
> >> Hello,
>
> >> Been awhile since I posted to this group, but I see a lot of the
> >> same experts are still here. I've been pretty busy lately and have
> >> left last fall's wine in the carboys (I have racked 3 times,
> >> however, so no problems there). Now I am cold stabilizing and want
> >> to drop some tartaric since I added a little too much to the grapes
> >> in the beginning of fermentation due to an incorrect TA reading. I
> >> know thecold will drop only a small percentage.
>
> >> I have the Syrah at 27F. How long do I need to keep it there to
> >> drop out as much tartaric as possible. These wine carboys are tying
> >> up my beer fridge and I would like to keep them there for the
> >> minimum amountof time necessary.
>
> >> Thanks,
>
> >> Miker
>
> --
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